As part of our SurvivalBG's Recipe contest we introduce Kim Dao's Vietnamese mango salad (gỏi xoài) - a vibrant dish featuring green mangoes, shrimp, and is highlighted with fresh herbs like mint, thai basil and cilantro.

It’s a mouth-watering combination of sweet, sour, salty with lots of contrasts in texture.

Support this recipe and help Kim win the 100lev IKEA voucher by voting for her recipe with giving a like to our Facebook post of her tasty dish!

The Ingredients needed:

1 large unripened mango

Mints (2 grams)

Peanut (10 gram)

Lemon (2)

Shrimp (150 gram)

Chili ( 2 grams)

Cilantro ( 2 gram)

Basil( 2 gram)

Fish sauce

Sugar (20 gram).

Time to prepare it:

15 minutes.
The craft of cooking them:

Step 1: Boil the shrimp in water for 5 mins, when it ready, take it out and take off the skin, leave it a side.

Step 2: Wash and peel the mango. Then cut it into thin slice. Put in a bowl.

Wash the mints, basil and cilantro.

Step 3: Making sweet and sour sauce.

Mix 1 spoon of sugar + 3 spoons of fish sauce + chopping garlic + chopping chili + 2 spoon of lemons. Mix all together.

Step 4 : Pour the mixed sauce into a mango bowl and mix it again. We add mints, basil, cilantro and ground peanuts at the end with the shrimp we prepare at the beginning.

Step 5: The salad is ready - Dress it up in a nice plate and enjoy :)

*The award for the best recipe is a voucher of 100lev from IKEA and will be given at the SurvivalBG's Closure Brunch this Saturday (02.11.2019) at Zona21 starting 11:30 a.m.

**The SurvivalBG Closure Brunch is part of the Key Voice II Project, implemented by the 42 Foundation under the European Voluntary Services of Erasmus+ Programme.

***The source of the photo used: https://www.vietnam-travel.org/uploads/2016/09/Goi-Xoai-Green-mango-salad.jpg

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